Method:
1) Take maida, salt and oil into a bowl. Add water and knead to a medium consistency dough. Cover and let it rest for 15-20 minutes.
2) Heat 1 tbsp oil into a kadai. Add ginger, garlic and green chili. Suate for 5 seconds and introduce vegetables. Stir for a minute or two over high heat. Add salt, pepper and soy sauce. Transfer the mixture to a bowl.
3) Knead the dough again. Divide it into 1 inch balls. Roll into a thin wrapper. Place it on a flat surface. Put 1 or 2 tsp stuffing in the center. Bring the edges together by pleating them and cover the filling. Repeat the rest in the same way. Keep the momos under wet cloth till you prepare the rest of the momos.
4) Once the momos are ready to steam, take a deep pan or Idli cooker. Fill 2 inch level water at the bottom. Grease the idli molds. Place the momos separately. Do not over-fill the idli molds. Once water starts boiling, put the idli stand inside. Cover and steam for 10 to 12 minutes.
5) After 10-12 minutes of steaming, turn off the heat. Let the cooker stand for 5 minutes. Take the momos out.
Serve hot with chili sauce and schezwan sauce.